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Rose Poke Cake with Rosewater Cream Recipe

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4.3 from 1 review

  • Author: Eliza
  • Total Time: 1 hour 30 minutes
  • Yield: 12 to 15 servings
  • Diet: Vegetarian

Description

This Rose Poke Cake is a delicate and moist cake infused with fragrant rosewater and beautifully decorated with whipped cream and rose petals. The cake’s soft crumb is enhanced by a sweetened condensed milk soak that seeps into holes poked into the warm cake, making every bite moist and flavorful. Perfect for special occasions or a charming dessert, this recipe combines floral notes with a luscious, creamy topping for an elegant treat.

Ingredients

Dry Ingredients

  • 2 3/4 cups (360 g / 12.7 oz) cake flour
  • 3 tsp baking powder
  • 1 tsp pink pitaya powder (optional, or pink food coloring)

Wet Ingredients

  • 3/4 cup (170 g / 6 oz) salted butter, room temperature
  • 1 1/2 cups (300 g / 10.5 oz) sugar
  • 3 tbsp vegetable oil
  • 4 large eggs
  • 1 1/8 cups (270 ml / 9 fl oz) buttermilk
  • 3 tsp rosewater (for batter)

Condensed Milk Soak

  • 1 can (14 oz / 400 g) sweetened condensed milk
  • 2 tsp rosewater

Whipped Cream Topping

  • 2 cups (500 ml / 16 fl oz) heavy whipping cream, cold
  • 1 cup (120 g / 4 oz) powdered sugar, sifted
  • 1 tsp rosewater

Decoration

  • Dried or fresh roses for garnish

Instructions

  1. Prepare for baking: Preheat your oven to 350°F (180°C, gas mark 4). Grease a 9x13 inch (23 x 33 cm) cake pan with butter or non-stick cooking spray to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder (if using) until evenly mixed.
  3. Cream butter, sugar, and oil: In a large mixing bowl, beat the room-temperature butter, sugar, and vegetable oil together until creamy and light in color, about 3 minutes, to incorporate air and create a fluffy base.
  4. Add wet ingredients: Add the eggs one at a time, beating well after each addition to ensure thorough mixing. Scrape down the sides of the bowl as needed.
  5. Finish the batter: With the mixer on low speed, add half of the dry ingredients and mix until mostly combined. Stir in the buttermilk and 3 teaspoons of rosewater, then mix in the remaining dry ingredients carefully until the batter is smooth. Avoid overmixing to keep the cake tender.
  6. Fill pan: Pour the batter evenly into the prepared cake pan and spread it out smoothly using a spatula.
  7. Bake: Place the cake pan in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with just a few crumbs but no wet batter.
  8. Poke holes: Remove the cake from the oven and, while still warm, use the end of a wooden spoon to poke holes evenly all over the surface to allow the soak to penetrate.
  9. Create filling: In a liquid measuring cup or bowl, stir together the sweetened condensed milk and 2 teaspoons of rosewater until combined.
  10. Pour over the cake: Evenly pour the condensed milk mixture over the warm cake, letting it soak into the holes. Some liquid may remain on top, which is okay.
  11. Let cool: Allow the cake to cool completely in the pan so the soak sets and the cake firms up.
  12. Mix topping: Once the cake is fully cooled, place the cold heavy cream, powdered sugar, and 1 teaspoon rosewater into a large mixing bowl. Beat at high speed with a stand or hand mixer until stiff peaks form for a luscious whipped cream topping.
  13. Top cake: Using a small offset spatula, spread the whipped cream evenly over the cooled cake. Decorate the top with dried rose buds or small fresh roses for an elegant presentation.
  14. Serve: Refrigerate the cake until ready to serve. Slice into 12 to 15 pieces and enjoy the moist, fragrant, and creamy rose poke cake.

Notes

  • Optional pink pitaya powder or pink food coloring adds a lovely pink hue but can be omitted if unavailable.
  • Ensure the heavy cream is well chilled before whipping for best volume and texture.
  • Use fresh or dried edible rose petals to decorate—avoid non-edible varieties to prevent any toxicity.
  • For a stronger rose flavor, you can adjust the rosewater quantities slightly to your preference.
  • Store leftovers covered in the refrigerator and consume within 3 days for the best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/rose-poke-cake-with-rosewater-cream-recipe/